Poached Eggs with Smoked Salmon Recipe

Fill a large pot with water and bring it to a simmer over medium heat.

Crack each egg into a small dish or ramekin.

Add the vinegar and salt to the simmering water.

Using a spoon, create a whirlpool in the water and carefully slide one egg at a time into the center of the whirlpool.

Cook the eggs for 3-4 minutes or until the whites are set and the yolks are still runny.

Remove the eggs with a slotted spoon and transfer them to a paper towel-lined plate to drain excess water.

To serve, place 2 poached eggs on each plate, top with a slice of smoked salmon, and season with salt and pepper.

Garnish with chopped chives and serve immediately.